Watch How to make this Chicken Stir Fry:
12 ounces of rice noodles, 3 tablespoons of vegetable oil, 1 pound of skinless, boneless chicken breasts cut into bite-sized strips, 4 ounces of chopped shiitake or portabello mushrooms, 1 cup of broccoli, 1 tablespoon of peeled and shredded fresh ginger, 1/2 cup of chicken broth, 2 tablespoons of soy sauce (NOT low-sodium), 2 tablespoons of ketchup, 1 teaspoon cornstarch, and a few drizzles of sesame oil
Basic Stir Fry Sauce
I admit that I’ve been guilty of throwing some soy sauce or sweet chili sauce in and calling it a day. That may taste much better, but it’s not bad at all.
A harmonious blend of sweet, sour, spice, and salt characterizes the ideal chicken noodle stir-fry sauce in my opinion.
You can add a healthy dose of salt and the base flavor of the stir fry with the oyster sauce and dark soy sauce. I use brown sugar to balance and sweeten that strong taste of salt. Merely half a teaspoon is sufficient to achieve equilibrium. I then incorporate fresh lime juice to add the sour element. Lastly I add in white pepper. White pepper complements stir-fried foods well and has a higher spice level than regular black pepper.
Many recipes also thicken stir fry sauces with cornstarch/cornflour. I usually find that oyster sauce and dark soy sauce are thick enough, but if you think it needs more thickness, you can always add cornstarch or cornflour.
How to make an Easy Chicken Noodle Stir Fry – Top Tips
- Wok: When preparing a stir fry, it’s imperative to use a wok or a sizable pan for two reasons. First of all, you need space to accommodate all the ingredients, and more especially, you need space to shake, flip, and stir every ingredient. Second, by circulating heat, a wok’s depth keeps everything scorching hot.
- Heat – To ensure a light and crispy stir-fried chicken with noodles, everything must be kept extremely hot throughout the cooking process. Nothing is worse than soggy vegetables, so cook them quickly and at a high temperature.
- Order: Whenever possible, begin with the chicken, brown it on both sides, and then remove it from the pan to finish later. After flipping the chicken, I always add the aromatics; I cook them for just long enough to release their flavor without burning them. Simply determine which vegetable will take the longest to cook in between. I start with veggies like carrots, broccoli, and peppers and finish with thinner, less “dense” veggies like green onions and bean sprouts. Never add the noodles with sauce until the very last minute.
Righto, that’s certainly enough from me. Let’s tuck in shall we?.
